Here’s where most people mess up. They grab that beautiful steak, throw it on a screaming hot pan, and wonder why it’s gray on the inside. Patience, young grasshopper. At least 40 minutes before cooking, pat your steak dry with paper towels. Then, generously salt it on all sides—like, “woah, that’s a lot of salt” generous.
Let it sit on a wire rack in the fridge, uncovered. This does two things: it dries the surface (hello, crust!) and lets the salt sink into the meat, seasoning every bite. If you’re short on time, 20 minutes works. But if you have an hour? Chef’s kiss. The steak gets happy, and so will you.
Get your pan smoking (literally, smoke is good here)
Grab a heavy-bottomed pan—cast iron is the MVP, but stainless steel works too. Put it over high heat. Like, high high. You want to see a little wisp of smoke rising from the pan. Then add a high-smoke-point oil—avocado or canola—not olive oil, unless you want a fire alarm serenade.
Swirl the oil around, and gently lay your steak down. Do not touch it. I repeat: DO. NOT. TOUCH. IT. No flipping, no pressing, no poking it like a science experiment. Let it sear for 4 to 5 minutes for that 1-inch thick steak. You’ll know it’s ready when it releases easily from the pan—if it sticks, it’s not done searing.
